Family Travel | Vegetarian Dining

Spectacular Plant-Based Dining at The Botanic, Singapore

The Botanic isa new fusion restaurant of eclectic Asian flavours and Mediterranean inspirations that is practically a treat for vegetarians and vegans. It offers an array of plant-based plates receiving equal footing on its menu alongside the sustainable meats and seafood.

Nestled in a corner of the Raffles Shopping Centre, The Botanic, inspired by nature, was established in November 2018. Taking the helm is Group Executive Chef Shannon Binnie, who is a protege of celebrity Chef-Restaurateur Luke Mangan. Binnie is also himself a vegan. Says Chef Binnie, “Being vegan myself, I have often struggled with the limitations of dining out. This was the starting point in creating our very own plant-based menu. The creations here are designed to be more substantial, fortified with nutrient dense superfoods, whole grains and punchy sauces and herb oils that pack intense flavours in every bite”. He also works closely with suppliers to lower their plastic use and carbon footprint for a more sustainable dining experience.

We headed there for lunch on a weekday and were not disappointed. The colonial-inspired interior of light grays, greens and earthy browns welcomes you and the plants and botanic features evoke a greenhouse inspired feel. By 1pm, the restaurant was abuzz, which seems to be a testament to the popularity.

The menu has separate vegetarian and vegan sections; I counted at least 11 dishes between the two, so you can be assured of a nice selection. We tried 6 dishes (not counting dessert), 5 of them vegan.

Kale Salad, Seeds & Grains (Vegan)

You absolutely have to start off with Kale Salad, Seeds & Grains (S$16++), which is excellent! The fabulous mix of Kale, golden raisins, nuts and seeds, shallots, capers and pomegranate, with a sprinkling of quinoa is extremely well balanced. I especially loved the contrasting flavours of the raisins and pomegranate with capers and scraped every last bit off my plate. Has to feature among some of the best salads I’ve had.

Do try the Guacamole (S$14++) which is served alongside a crispy Tostada, and topped with charred corn. It does not taste like your everyday guacamole – it is light and refreshing, has no overpowering avocado taste and uses pickled jalapeño to give it a slight punch.

If you love Asian flavours, go for the Pressed Tofu, a dish of fried tofu on a bed of grilled king brown mushrooms and cashew nuts, topped with greens. The highlight of the dish though is the Sichuan dressing; mild, tangy and tasty. I’m not a big fan of tofu, but this is silky and just melts in your mouth.

Charred Eggplant (Vegan)

Next up, the distinctly Mediterranean Charred Eggplant (S$18++) is a complete turn-around from the Tofu. The eggplant tastes a bit bland by itself, but it is loaded with tahini, chickpeas, chermoula and fresh herbs and you’ve got to scoop up all the layers to enjoy the dish.

Gnocchi (Vegetarian)

Moving on to Italian, the Gnocchi (S$25++) is bursting with flavours, an absolute must! If I had to pick a favourite from the meal, this would be it. The dumplings simply melt in your mouth, tasting more like cheese than potatoes. The Gnocchi is loaded with asparagus, peas and pine nuts, sprinkled with fennel pollen and preserved lemon that adds a kick and cuts through the dish. An amalgamation of many flavours that come together beautifully! Kids should love this dish too. Note: The Gnocchi is Vegetarian.

Red Curry served with Turmeric Rice (Vegan)

We rounded off our mains with the Red Curry (S$23++). Again, an interesting jump from an Italian dish to a Thai curry. The Red Curry is a mildly spiced, tangy coconut-based curry loaded with vegetables and served alongside flavourful turmeric rice.

This move from Western to Asian to Middle Eastern to Italian to Thai cuisines is a part of the experience at The Botanic, an experience that we really enjoyed.

Chendol Pavlova (Vegan)

Those with a sweet tooth will appreciate the vegan-friendly Chendol Pavlova, where the chefs turn the Australian classic Pavlova into a locally-inspired rendition with coconut, jackfruit granita, salted gula melaka, and haru manis mango from Indonesia. The meringue is done with coconut cream and aqua faba (instead of eggs) and is crispy on the outside and soft on the inside. As is to be expected, the meringue does taste a bit too sweet on its own, so do have it with the works.

From fabulous plant-based dining to eco-conscious wines and a nature-inspired setting, everything about The Botanic is just perfect. I would go back in a heartbeat!

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Founder and Editor-in-Chief of EatRoamLive, Pooja’s enthusiasm for food and travelling is palpable from the variety and intensity with which she writes. A traveller at heart and a big-time foodie who happens to be a vegetarian, EatRoamLive was incepted with her desire to create a resource aimed at making travel fun, and not restrictive, for families and for vegetarians. Not just (solely) vegetarian restaurants, she marks out places that serve sumptuous food with enough meat-free options. A hands-on mum to 3 young kids, the former architect and interior designer has her hands full juggling her love for writing, travelling and home.

Event Details

A specially curated Plant-Based menu by Vegan Chef Damian Piedrahita. The menu is Italian inspired with a mix of Mediterranean flavours. We’ll enjoy this meal in the unique and cosy ambience of Waterfall’s Private Dining, making this an elevated dining experience. We have just a few seats left, so please book now to avoid dissappointment!

Chef Damian originally hails from Uruguay, but has worked around the world, most recently in Italy. Chef Damian is presently in Singapore, as a consulting chef at Shangri-La Hotel. Chef Damian promotes a kitchen free from animal products, using fresh and quality food. The philosophy of his kitchen claims with passion and dedication, to create a true gastronomic culture capable of nourishing the body and making the mind travel; and that is exactly what this dinner aims to achieve.

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